Thursday, June 9, 2011

This delightful dessert works well both as a hot chocolate or a cooled mousse. Ive modified the original recipee to take out the lactose in it, and it works really surprisingly well! For those who can eat lactose, you can use whole milk and double cream if you like - but I think the result is too rich. This lactose free version remains light as well as chocolatly and tasty :)

2. In a mixing bowl, mix together sugar, coco powder and the corn flour. Add 2 tablespoons of hot water and whisk into a paste

3. Next mix in the egg yolks, followed by the coconut water.

4. Put the eggy mixture into the pan of warmed milk. Keep on a low heat and stir continuously until it becomes thicker (almost like mayonaise - it may take 5mins or so)

5. Take off the heat and stir in the chocolate chunks

6. Enjoy hot, or leave to cool then place in the fridge to set.

P.S Dont know what to do with left over egg whites? Try mixing with 150g descicated coconut and about 100g icing sugar. Shape into balls and place on a baking sheet. Bake in the oven Gas mark 6 for 10 minutes.